Best 5 Ground Beefeggplant Casserole Recipes

BEEF AND EGGPLANT CASSEROLE

Steps:

• Place sliced eggplants into a colander. Sprinkle with salt and set aside for at least 30 minutes to allow salt to draw out excess liquid from eggplant. Pat slices dry on paper towels. Place on greased or nonstick baking sheet and brush with oil using pastry brush. Broil for approximately 4 minutes, or until slices are just browned. Turn slices over and repeat process for the other side. Layer slices in 9x13-inch dish and set aside.
• Preheat the oven broiler.
• In a sauté pan over medium-high heat, combine the onion and ground beef and sauté until meat is browned. Stir in the garlic, oregano, basil, cinnamon, salt and pepper. Add the tomato sauce. Remove from heat and stir in pine nuts. Cool.
• Preheat the oven to 350 degrees F.
• Place large tablespoonfuls of the beef mixture on top of the eggplant slices in the baking dish. Places slices of mozzarella cheese over the top to completely cover the beef layer. Sprinkle with Parmesan and bake at 350 degrees for 30 minutes.
• Sprinkle with additional Parmesan and serve while hot.

BEEF AND EGGPLANT CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square glass pan with cooking spray.
• Place eggplant slices on paper towels and sprinkle with salt. Top slices with additional paper towels; allow salt to draw off some of the moisture, 30 to 45 minutes. Press down on paper towels to get as much moisture out as you can.
• Combine cornmeal, flour, paprika, cinnamon, and ginger in a bowl. Dredge eggplant slices in mixture.
• Heat vegetable oil in a frying pan over medium heat. Place floured eggplant slices in pan and cook until edges start to brown, 3 to 5 minutes. Flip; cook until crisp on edges but still soft in centers, 3 to 4 minutes more. Remove from heat and set aside.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic, onion, Italian seasoning, salt, and pepper. Cook and stir until onions are softened and translucent, 3 to 4 minutes. Remove from heat and set aside.
• Layer eggplant slices to cover bottom of the prepared pan; follow with ground beef, 1/2 can diced tomatoes, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Repeat layers, starting with eggplant slices. Dredge any remaining eggplant slices in Parmesan cheese and place on top of casserole.
• Bake in the preheated oven until cheese is melted and bubbling and top is golden brown, 35 to 40 minutes.

LAYERED EGGPLANT HAMBURGER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
• Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese.
• Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.

EGGPLANT CASSEROLE

Steps:

• In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.

EGGPLANT BEEF CASSEROLE

Steps:

• Brown ground beef. Remove from pan.
• Saute onion and pepper in the same pan as you cooked the beef inches When onion is translucent, return beef to pan.
• Add flour, spices and sauce, let simmer until thickened.
• Meanwhile, slice the eggplant into 1/2 inch rounds and layer 1/2 of them in a 2 quart casserole dish. Add half the beef mixture, then half the cheese. Repeat layers.
• Bake at 325 degrees for 45 minutes.